Gluten-Free Cherry Jubilee Cupcakes

Gluten-Free Cherry Jubilee Cupcakes_700x366

Gluten-Free Cherry Jubilee Cupcakes

Have you ever flambéed cherries? Do you know what flambee is? You probably know WHAT it is, but maybe not know the fancy name, I didn’t know the fancy term. It pretty much means to “light your food on fire.” Awesome, I know.

A word of caution to my women readers, if you have long hair, stand back when you flambee! Although, my fire didn’t ignite quite as much as I thought, which I’ll get to later.

As a celebration for a friend’s bday, April and I set out to create a special cupcake, as this particular friend Is quite the cupcake fan. The Muffin Man in me wanted to challenge her love for cupcakes and bake a batch of muffins, but I surrendered my ego and decided to bake cupcakes.

Of course, my first thought was “cherry jubilee,” I think it was because my parents were at the Cherry Blossom Festival in Washington D.C.

Anyway the process was fairly easy considering it was my first flambee experience and I am not much of a cupcake man, muffins are my game! (the jury is still out on the differences between muffins and cupcakes).

Nevertheless, here is the cherry jubilee cupcake recipe…

Gluten Free Cherry Jubilee Cupcakes

Makes 12 cupcakes

EATgredients (cupcake batter):

  • 2 cups brown rice flour
  • 2 tbsp. potato starch
  • 1tsp. baking soda
  • ⅓ cup sugar, brown/turbinado
  • ¼ cup sugar, raw
  • ½ tsp. sea salt
  • 3 eggs, whole, organic
  • 3 tbsp. coconut oil, melted
  • ½ tsp. vanilla extract
  • 3 tbsp. Brandy
  • 1 cup cherries, pitted ( I used frozen organic)
  • ½ cup milk, raw/lightly pasteurized


1.)    Heat oven to 325° and place cupcake papers in 12 compartments in muffin tray.

2.)    Add dry ingredients to large mixing bowl.

3.)    In separate bowl, whisk eggs, add coconut oil, and the remainder of wet ingredients.

4.)    Add wet to dry and using hand mixer, mix batter completely.

5.)    Divide evenly among muffin compartments and bake for 15-18 minutes.

EATgredients (vanilla buttercream frosting):

  • 1 ½ powdered sugar, organic
  • ½ cup butter, raw, room temp, unsalted
  • 2 tsp. vanilla extract
  • Pinch of sea salt
  • 2 tbsp. milk, raw


  1. Mix together sugar and butter until they are blended and creamy (hand mixer is best).
  2. Add vanilla bean paste and milk and continue to beat for another minute.
  3. Add milk and/or powdered sugar for consistency.

EATgredients (cherry jubilee):

  • 1 cup cherries, pitted (frozen, organic)
  • ¼ cup Brandy

Directions (flambee away):

1.)    Heat medium sauce pan on medium-high heat.

2.)    Throw in cherries, preferably with minimal cherry juice. Sautee for 2 minutes.

3.)    Add brandy, have a long match handy. Light brandy and cherries on fire with match, stand back if you are scared, or lift the pan and mix it around for fun and effect! Here is a short video on my flambee.

Now, we are ready to prepare the final product. After letting the baked cupcakes cool for 30 minutes….

Directions (final product):

1.)    Apply the frosting to each cupcake, spreading evenly.

2.)    Using a small spoon, apply 2 or 3 cherries with brandy juice directly on top of frosting, you may have some run-off similar to the above picture, but it gives a more natural look anyway!

3.)    Enjoy cupcakes cool with a warm cherry jubilee topping!


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